MCO P10110.42B Meat, Fish and Poultry_1.pdf

BARBECUED HAM STEAK
Yield 100 Portion 3 Ounces
Calories
224 cal
Ingredient
Carbohydrates
13 g
HAM,COOKED,BONELESS
SHORTENING
SUGAR,GRANULATED
CHILI POWDER,DARK,GROUND
CLOVES,GROUND
ALLSPICE,GROUND
PEPPER,RED,GROUND
MUSTARD,PREPARED
TOMATO PASTE,CANNED
VINEGAR,DISTILLED
ONIONS,FRESH,CHOPPED
CELERY,FRESH,CHOPPED
Method
1
2
3
4
5
Protein
22 g
Fat
9 g
MEAT, FISH, AND POULTRY No.L 070 00
Cholesterol
Weight
25 lbs
7/8 oz
2 lbs
1-5/8 oz
1/2 oz
3/8 oz
1/4 oz
13-1/4 oz
2 lbs
3-1/8 lbs
8-1/2 oz
6-1/3 oz
57 mg
Sodium
1567 mg
Measure
2 tbsp
1 qts 1/2 cup
1/4 cup 2-1/3 tbsp
2 tbsp
2 tbsp
1 tbsp
1-1/2 cup
3-1/2 cup
1 qts 2 cup
1-1/2 cup
1-1/2 cup
Calcium
19 mg
Issue
9-1/2 oz
8-2/3 oz
Split casing; peel from hams. Cut hams into steaks weighing about 4 ounces each.
Grill 1-1/2 minutes on each side on a lightly greased 350 F. griddle. Place steaks, overlapping, in pans. CCP: Hold for service at
140 F. or higher.
Combine sugar, chili powder, cloves, allspice, red pepper, mustard, tomato paste, vinegar, onions and celery. Bring to a boil;
reduce heat; simmer 15 minutes.
Pour 2 quarts sauce over steaks in each pan. Cover.
Bake at 300 F. for 15 minutes or until thoroughly heated. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Serve sauce with steaks. CCP: Hold for service at 140 F. or higher.